200 gr flour

125 gr butter or margarine

65 gr sugar

1 tablespoon cocoa

1 tablespoon sugar

extra:

baking oven

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Preparation in advance:

Knead flour, butter and sugar to a dough.
Place 30 minutes in the fridge to firm.

How to prepare:

Divide the dough in 3 equal pieces.
Mix the sugar and cocoa into 1/3 part.
Roll the brown dough and 1/2 of the white dough, on a flour dusted working surface,
to 2 rectangles of 1 cm thick and 10 cm wide.
Cut 10 strips of 1 cm wide lenghtwise of the white and brown dough.

Pile the 20 strips alternately beside and up to each other.
The pile must be 5 strips wide and 4 strips high.

Roll the last 1/3 part white dough to a very thin rectangle as long as the strips.
Roll the piled up strips firm in the last dough slice (it must remain a square)
and place the roll 60 minutes in the fridge.

Preheat the oven to 200°C/395°F (fan oven 180°C/360°F).

Cut slices of 3/4 cm thick of the roll (it must resemble a chess-board)
and place the cookies on a greased baking sheet. Bake 10-15 minutes and let cool on a wire rack.